Quick Scrambled Eggs with Bell Pepper and Toast
Fluffy scrambled eggs with diced bell peppers, served with a slice of golden toast for a fast and energizing start to your day.
Ingredients
- •2 large eggs
- •1 tablespoon milk (or water)
- •1/4 cup diced bell pepper (any color)
- •1/2 tablespoon butter or olive oil
- •Salt to taste
- •Black pepper to taste
- •1 slice bread (your choice)
Instructions
- 1
In a small bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- 2
Heat the butter or olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and sauté for 2-3 minutes until slightly softened.
- 3
Pour the egg mixture into the skillet with the bell peppers. Let it sit undisturbed for about 30 seconds until the edges begin to set.
- 4
Gently push the cooked edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue to cook, stirring and folding occasionally, until the eggs are mostly set but still slightly moist.
- 5
While the eggs are cooking, toast your slice of bread to your desired crispness.
- 6
Remove the scrambled eggs from the heat immediately to prevent overcooking. Serve hot alongside the toasted bread.
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